My lovely wife the Rock Star and I have a confession to make: our favorite winery is not Latour or Petrus of France, a Napa boutique brand, or even Washington state's surprising and delightful Chateau St. Michelle. No, we reserve our top honors for a Lone Star Winery, Fall Creek in tiny Tow, Texas, hard by Lake Buchanan in the Texas Hill Country. There, winemakers Ed and Sharon Auler craft superb wines with a definite eye toward both QUALITY AND VALUE. In fact, most Fall Creek wines retail for under $10! (How do you wine snobs like them apples???) We recently returned home from the first Food Czar Roadtrip bearing boatloads of wine, including, I must confess, an entire case of our favorite winery's product. I thought I would introduce my readers (both of you) to this fine line via a superb meritage, Ed's Smooth Red, in which the winemaker literally issues a challenge to the would-be imbiber: Figure out what's in this bottle, I dare ya!
The robe of Ed's Smooth Red is a deep reddish-purple, not unlike that of a fine Ruby Port. The Rock Star and I put our heads together on the nose (ouch!) and decided that it smells like a combination of allspice and A1 Steak Sauce. The flavor is as smooth as a David Benoit or Al Jarreau jazz number with strong hints of apples. My guesses for the grapes? Hmm, I'm going with Merlot, Cabernet Sauvignon, Petit Verdot, and a touch of Zinfandel. (In the background, the Rock Star is concurring enthusiastically.) Since Ed issued us all a challenge to "guess the grapes," I'm going to issue you a challenge: taste it and decide for yourself what foods to pair it with. Why? Because we are enjoying sipping it by itself so much, we can't think of any pairings. Check out the Fall Creek line yourself at www.fcv.com, and remember:
LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!
Tuesday, November 20, 2007
Thursday, November 15, 2007
Wine Corner Review #7: Red Truck Pinot Noir
Wine aficionadoes consider the novel and movie "Sideways" essential viewing, but unlike Miles, the often morose, Pinot-Noir-imbibing protagonist, most of us can't wait for the occasional wine tasting to slake our thirst for this juicy varietal. We need affordable, everyday options and Pinot can be quite pricey. Thankfully, Red Truck Pinot Noir, one of the standouts in a value-oriented line inspired by vintage vehicles, fills the bill quite nicely for a simple, rather uncomplicated, yet still quite tasty quaff good enough for weekday meals.
The robe can be best described by looking in the dictionary under the word "plum". The nose is quite subtle for a pinot, with currant and cardamon notes. Berries, cherries, and plums abound playfully on the palate with a slight vanilla finish. Because of it's fruitiness, I'm foregoing the usual prime rib and pot roast suggestions for a pinot: this one might be better suited to poultry, fish or game birds like duck, or even holiday ham. Visit www.redtruck.com to see their entire line (my lovely wife the Rock Star is quite fond of Pink Truck!). Pick up a bottle soon, keep on truckin', and remember:
LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!
The robe can be best described by looking in the dictionary under the word "plum". The nose is quite subtle for a pinot, with currant and cardamon notes. Berries, cherries, and plums abound playfully on the palate with a slight vanilla finish. Because of it's fruitiness, I'm foregoing the usual prime rib and pot roast suggestions for a pinot: this one might be better suited to poultry, fish or game birds like duck, or even holiday ham. Visit www.redtruck.com to see their entire line (my lovely wife the Rock Star is quite fond of Pink Truck!). Pick up a bottle soon, keep on truckin', and remember:
LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!
Saturday, November 10, 2007
FOOD CZAR REVIEW #15: RANDY'S STEAKHOUSE
Sometime after the Civil War, a man named T J Campbell built a sturdy two-story house in the pleasant farming village of Lebanon. Cattle drives later stopped there, giving the tentative town status, but in 1902 the railroad bypassed Lebanon for Frisco, hastening the former farming center's demise. A year later, the undaunted Mr. Campbell moved the house lock, stock, and barrel to Frisco, where it sits today, It's classic country charm serving as a beautiful backdrop to world-class dinners as Randy's Steakhouse. My lovely wife the Rock Star and a party of nearly two dozen revelers made the delightful drive north for an unforgettable experience.
Since our party was so large, reservations were made for the ample yet cozy room on the second floor reserved for large groups. While ascending the rather narrow stairs, we oohed and ahhed over the period furniture and fixtures, supplied by the antique mall located across Main Street. Since this was a celebretory occasion, the planners of our party had agreed to a complete menu, starting with a round of cocktails and conversation. While the Rock Star and myself renewed and reminisced with old acquaintences, our waiter Eric and his genial colleagues attended to our drink needs while at the same time effortlessly preparing our party for the repast that lay ahead.
FOOD
After cocktails were concluded, we seated ourselves around our vintage rectangular table to await the appetizer portion of our leisurely paced meal. Delectable boiled gulf shrimp with remoulade or New Orleans Creole mustard sauce were heavenly, and the stuffed jalapenos had a subtle but swift kick, but the crab cakes were the real standout, delivering a narcissistic knockout punch of flavor. Needless to say, they didn't survive long. Most of our fellow foodlovers, including my wife, opted for sumptuous salads next, but I was intrigued by the soup of the day: turtle soup featuring ground tenderloin and Cajun spices. Rich, delicious, and absolutely satisfying, you must order it on your visit if it is offered, as it was easily the best pre-entree feature of the meal.
Despite Eric's insistence that the rock lobster tail was delectable, just about every member of our party took the "when in Rome" approach and opted for steaks, prime-graded beef meticulously cut by hand and beatifully prepared. Most diners selected the blue cheese filet, eight ounces of sheer goodness stuffed with cheese and roasted walnuts. However, I am a ribeye fanatic, and while I usually try the bone-in variety, I decided it's 28 ounces were a bit much to handle after starters and soup and instead opted for the smaller 12oz version. Medium rare and accompanied in classic fashion with superlative sauce Bearnaise, this steak was sheer perfection and ranks as one of the finest meals of it's kind I've enjoyed anywhere, enjoyed with sensational alacarte sidekicks of steamed asparagus, sauteed mushrooms, and garlicky mashed potatoes. Cloudlike, airy spongecake rounded out our repast quite nicely, since we couldn't have managed a heavy dessert after such a large meal.
ATMOSPHERE AND SERVICE
At the risk of sounding redundant and in the face of a feast of such quality, I must note that the stellar attraction of Randy's Steakhouse is indeed the house itself. The century-and-a-half-old former dwelling reminded me of my late, beloved grandmother's house in Brenham, hard by the railroad tracks and also filled with period charm. Sure, great steaks are available at numerous locations in the Metroplex, but I challenge anyone to find a restaurant more lovely or homey. In fact, I wanted to turn around as we were descending the stairs (watch those steps, they are tricky!), hoping against hope to once more gaze upon her enchanting visage. Eric and his cohorts paced the party perfectly over a span of three hours so we could furthur enjoy one another's company. The Man Himself (Randy, that is) graciously made repeat visits to us topside to ensure all was well.
WEBSITE
The URL for Randy's on the internet is, naturally enough, www.randyssteakhouse.com, and they use the Open Table system for advanced reservations if you so desire. Overall, a truly unforgettable experience, although accuracy compels me to report one very real quibble: I feel the wine list, featuring Kendall Jackson selections, is grossly overpriced, with not one bottle priced below the $20 mark; $32 is, by any standard, too much to pay for ordinary white zinfandel and unfortunately all choices are similarly inflated in price. Thus, I believe that cocktails or beer might be the way to go here: in fairness, the wine-by-the-glass prices are not outrageous. Still, if your finances are sufficient, Randy's Steakhouse is truly a delightful destination for fine dining, guaranteed to deliver an outstanding experience. Visit on your next special occasion, and remember:
LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!
Since our party was so large, reservations were made for the ample yet cozy room on the second floor reserved for large groups. While ascending the rather narrow stairs, we oohed and ahhed over the period furniture and fixtures, supplied by the antique mall located across Main Street. Since this was a celebretory occasion, the planners of our party had agreed to a complete menu, starting with a round of cocktails and conversation. While the Rock Star and myself renewed and reminisced with old acquaintences, our waiter Eric and his genial colleagues attended to our drink needs while at the same time effortlessly preparing our party for the repast that lay ahead.
FOOD
After cocktails were concluded, we seated ourselves around our vintage rectangular table to await the appetizer portion of our leisurely paced meal. Delectable boiled gulf shrimp with remoulade or New Orleans Creole mustard sauce were heavenly, and the stuffed jalapenos had a subtle but swift kick, but the crab cakes were the real standout, delivering a narcissistic knockout punch of flavor. Needless to say, they didn't survive long. Most of our fellow foodlovers, including my wife, opted for sumptuous salads next, but I was intrigued by the soup of the day: turtle soup featuring ground tenderloin and Cajun spices. Rich, delicious, and absolutely satisfying, you must order it on your visit if it is offered, as it was easily the best pre-entree feature of the meal.
Despite Eric's insistence that the rock lobster tail was delectable, just about every member of our party took the "when in Rome" approach and opted for steaks, prime-graded beef meticulously cut by hand and beatifully prepared. Most diners selected the blue cheese filet, eight ounces of sheer goodness stuffed with cheese and roasted walnuts. However, I am a ribeye fanatic, and while I usually try the bone-in variety, I decided it's 28 ounces were a bit much to handle after starters and soup and instead opted for the smaller 12oz version. Medium rare and accompanied in classic fashion with superlative sauce Bearnaise, this steak was sheer perfection and ranks as one of the finest meals of it's kind I've enjoyed anywhere, enjoyed with sensational alacarte sidekicks of steamed asparagus, sauteed mushrooms, and garlicky mashed potatoes. Cloudlike, airy spongecake rounded out our repast quite nicely, since we couldn't have managed a heavy dessert after such a large meal.
ATMOSPHERE AND SERVICE
At the risk of sounding redundant and in the face of a feast of such quality, I must note that the stellar attraction of Randy's Steakhouse is indeed the house itself. The century-and-a-half-old former dwelling reminded me of my late, beloved grandmother's house in Brenham, hard by the railroad tracks and also filled with period charm. Sure, great steaks are available at numerous locations in the Metroplex, but I challenge anyone to find a restaurant more lovely or homey. In fact, I wanted to turn around as we were descending the stairs (watch those steps, they are tricky!), hoping against hope to once more gaze upon her enchanting visage. Eric and his cohorts paced the party perfectly over a span of three hours so we could furthur enjoy one another's company. The Man Himself (Randy, that is) graciously made repeat visits to us topside to ensure all was well.
WEBSITE
The URL for Randy's on the internet is, naturally enough, www.randyssteakhouse.com, and they use the Open Table system for advanced reservations if you so desire. Overall, a truly unforgettable experience, although accuracy compels me to report one very real quibble: I feel the wine list, featuring Kendall Jackson selections, is grossly overpriced, with not one bottle priced below the $20 mark; $32 is, by any standard, too much to pay for ordinary white zinfandel and unfortunately all choices are similarly inflated in price. Thus, I believe that cocktails or beer might be the way to go here: in fairness, the wine-by-the-glass prices are not outrageous. Still, if your finances are sufficient, Randy's Steakhouse is truly a delightful destination for fine dining, guaranteed to deliver an outstanding experience. Visit on your next special occasion, and remember:
LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!
Sunday, November 4, 2007
Wine Corner Review #6: Sebeka "Cape Blend"
I'm not a purist by any means, but I've hitherto subscribed to the theory that, as regards vino, "what's in the bottle is far more important than what's on the outside." Well, even an old Czar can learn new tricks. My lovely wife the Rock Star and I were browsing in a wine shop just the other day when we were absolutely intrigued by the label on a bottle of Sebeka (South Africa) wine: a running cheetah. My wife is the Empress of Cats and also the Queen of Shiraz, and since the label read "60% Shiraz, 40% Pinotage" (Pinotage is South Africa's signature red grape, created by crossing Pinot Noir with Hermitage, aka Cinsaut), we both decided there and then: We just had to try it!
The robe is a purple plush, almost dirty in color, just made for royalty. The nose is unmistakably white pepper and some berry fruit we couldn't quite name (Boysenberry?, offered my ever-helpful spouse). The taste confirmed those flavors, plus the distinct finish of Angostura bitters, giving this muscular wine all the concentrated power of an Argentine Malbec. Most definitely a superlative quaff, especially considering it retails under $10. If all South African wines were this good, I'd be Nelson Mandela's best friend, that's for sure. You can access their evocative website at www.sebekawines.com. Try it with salmon or pork tenderloin, and as always, remember:
LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!
The robe is a purple plush, almost dirty in color, just made for royalty. The nose is unmistakably white pepper and some berry fruit we couldn't quite name (Boysenberry?, offered my ever-helpful spouse). The taste confirmed those flavors, plus the distinct finish of Angostura bitters, giving this muscular wine all the concentrated power of an Argentine Malbec. Most definitely a superlative quaff, especially considering it retails under $10. If all South African wines were this good, I'd be Nelson Mandela's best friend, that's for sure. You can access their evocative website at www.sebekawines.com. Try it with salmon or pork tenderloin, and as always, remember:
LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!
Friday, November 2, 2007
FOOD CZAR REVIEW #14: SILKS & POST TIME PAVILLION AT LONE STAR PARK
My friend the Rock has dined all over this great country of ours, from Los Angeles to Chicago, and even across the pond in London town (where he was lucky enough to be among the crush of people witnessing a royal wedding). He has sampled the cuisine of chefs great and small, from hither and yon, and as you might imagine, he has definite ideas about dinner and lunch and all the many incarnations thereof. So who do you think is his Favorite Chef? Dean Fearing? Bobby Flay?? Stephen Pyles??? Answer: None of the above! It's Chef Jake Duplantis, the genial Cajun who just happens to ride the ranges at Lone Star Park, one of my favorite places in the Metroplex and The Place in DFW for top horse racing action.
Classically trained in New Orleans by such noted chefs as Paul Prudhomme and Emeril Somebody-or-other (otherwise known as Lagassi; BAM!!!), Chef Jake and his staff run all the food concessions at Lone Star, most notably Silks, their fine-dining fixture, and Post Time Pavillion, their simulcast palace. Because I am a fan of all things horse (particularly in the wagering arena), I always mark Kentucky Derby Day and Breeders Cup Day on my calendar, and make reservations for Silks well in advance, since Derby day in particular is always a quick sell-out. As such, I made reservations in September, looking forward to the last Saturday in October, when my lovely wife The Rock Star and The Rock could join me for a Breeders Cup day at the races.
Unfortunately, as the month of October wore on and the promised date approached, I discovered to my horror that all of us were certain to have scheduling conflicts. First, my lovely wife had a tour of The Frozen North lined up, slated to start on that Saturday, and since she had already had to postpone it once, she could not in good conscience do so again. Then, the Rock, despite his pleas, was totally unable to take off work, and I myself was dealing with a pressing family commitment. Luckily, my brothers and I finished our business reasonably early, so I set out for Lone Star Park, regrettably alone.
FOOD
If you decide to do Silks yourself, I have three extremely important words of advice: TRY THE BUFFETT!!! (There is a very good set menu as well if your not so famished.) For all his high-class training, Chef Jake is a very humble man, and is an absolute master of the buffet, which features gourmet comfort food. Sure it's pricey (between $20 and $30) but if you get there early, you can feast all day long like a king. Sharp regulars especially know to come ASAP, when the morning omelet bar is in full swing. Grab a plate, get in line, select your ingrediants, then watch as the Man Himself, or one of his trusted assistants such as Miguel make you one of the eggiest, bestest, and most flavorful omelets you've ever tasted.(Be sure to toke or tip him a buck or two for his efforts.) These delicious creations are so popular that the diners often demand that the omelet bar be kept open until well after the noon hour. Sooner or later, however, eggs give way to pasta and you can return again later for a scrumptuous plateful of linguini or penne made with the same loving care.
Even though it may not be easy, screw your courage to the sticking place, and try the buffet proper as soon as you are able. It may sound strange, given the sheer quantity of quality delectable eats available, to rave about salads, but I feel I must. Do not Miss Chef Jakes Salads: They are among the best you've ever eaten. Being a card carrying Cajun, Jake has a natural affinity for seafood, and his traditional crab and shrimp salads are stellar. But do not feel slighted if your tastebuds can't swim because the Tuscan salad, featuring Italian sausage, green and red bell peppers slathered in Italian dressing, is superb stuff as well. Also don't miss the chicken salad, with its perfectly cooked cluck sharing the bill with pecans and other goodies too tasty to mention. On this occasion, Chef was offering pale, pretty pork loin, splendid asparagus, and (I believe) broiled new potatoes as well, and I dutifully took some of each; however, I saved most of the room on my plate for the carving station. Silks usually offers fine sausage and oven roasted turkey, carved to order, but as I approached, I noticed the prime rib was prepared medium rare and decided there and then on a rather large slice. Accompanied with creamy horseradish sauce and spicy brown mustard, the rich rib meat was easily the standout of an already fabulous meal. Later I returned for two dessert delights: first-rate, crunchy pecan pie (I am a Texan, after all) and a German chocolate cake guaranteed to please the Kaiser himself.
ATMOSPHERE
Silks has a beautifully elegant informality, much like Chef Jake himself. White cloths and good silverware abound, but the atmosphere is never stuffy, and you can watch either the live racing through the massive picture windows on one side of the restaurant, or simulcast thanks to a clever little monitor thoughtfully placed at almost every table. A couple of things to keep in mind however: Silks is set up on four different levels, rather like a formal grandstand, so if you have mobility issues, you should select a table near the top. (You actually enter at the top, like a theatre or sports box, and descend to your seats.) Also, some tables are back tables, which make it slightly more difficult to view live racing, and others have no monitors; be sure to clear all that up when making reservations. Finally, there is a dress code: no shorts, holey jeans or collarless shirts. Still, it's quite informal, and an aloha (Hawaiian) shirt is just about right for dress.
SERVICE
Faith, Inga, and Anne attended to my needs beautifully on this occasion. Faith and Inga took care of my meal, while the very knowledgeable Anne took my wagers and dispensed my tickets all in stride, so I didn't have to leave my seat to place a bet. Imagine! If you're a first-timer or veteran to this or any other track, you should purchase copies of The Daily Racing Form and Lone Star Today to read up on all you need to know about the days racing. Oh, by the way, there is a per-guest charge for the table at Silks, plus the meal, plus parking, so budget yourself accordingly. (Not to mention any alcohol you may care to indulge in!) Be sure to read all about it in advance at the website: www.lonestarpark.com
POST TIME PAVILLION
Silks will be closing soon for the season, not to open again until thoroughbred season starts in early April. (Like most tracks, Lone Star only runs races approximately half the year: thoroughbreds in the spring, quarter horses in the fall.) So, if there is no live racing, and you still want good food and great horse racing action, be sure to head for Post Time Pavillion, the facility's race book. Here the action is nonstop simulcast racing from mid-morning to late nite, with a more limited but still quite tasty bill of fare in the offing. The soup-and-sandwich combo is a great bargain for lunch, but I usually get the chicken nachos: layers of beans, tomatoes, peppers, and chicken breast all covered with ooey, gooey cheese, and served with sour cream and salsa, makes for a fabulous lunch, with plenty left to snack on throughout the day. On most days, you'll have plenty of seating options, and you don't even need a dining carrel: Just grab one of the many tables, and a smiling waitress will attend to you in short order. With plenty of big-screen TV's carrying racing action from virtually every track imaginable, Post Time Pavillion is truly a punter's paradise.
OVERALL
If you've never experienced live or simulcast horse racing, do yourself a favor and seek out Lone Star Park. It's truly fun for the whole family, for all ages and levels of society, equally loved by kings and poor folks alike. And if you don't feel like splurging, come anyway: there is plenty of cheap general admission seating during racing season, plenty of concession stands, all with tasty fare, and on Friday nights, cheap beer and good live bands as well! How can you resist? Visit soon, and remember:
LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!
Classically trained in New Orleans by such noted chefs as Paul Prudhomme and Emeril Somebody-or-other (otherwise known as Lagassi; BAM!!!), Chef Jake and his staff run all the food concessions at Lone Star, most notably Silks, their fine-dining fixture, and Post Time Pavillion, their simulcast palace. Because I am a fan of all things horse (particularly in the wagering arena), I always mark Kentucky Derby Day and Breeders Cup Day on my calendar, and make reservations for Silks well in advance, since Derby day in particular is always a quick sell-out. As such, I made reservations in September, looking forward to the last Saturday in October, when my lovely wife The Rock Star and The Rock could join me for a Breeders Cup day at the races.
Unfortunately, as the month of October wore on and the promised date approached, I discovered to my horror that all of us were certain to have scheduling conflicts. First, my lovely wife had a tour of The Frozen North lined up, slated to start on that Saturday, and since she had already had to postpone it once, she could not in good conscience do so again. Then, the Rock, despite his pleas, was totally unable to take off work, and I myself was dealing with a pressing family commitment. Luckily, my brothers and I finished our business reasonably early, so I set out for Lone Star Park, regrettably alone.
FOOD
If you decide to do Silks yourself, I have three extremely important words of advice: TRY THE BUFFETT!!! (There is a very good set menu as well if your not so famished.) For all his high-class training, Chef Jake is a very humble man, and is an absolute master of the buffet, which features gourmet comfort food. Sure it's pricey (between $20 and $30) but if you get there early, you can feast all day long like a king. Sharp regulars especially know to come ASAP, when the morning omelet bar is in full swing. Grab a plate, get in line, select your ingrediants, then watch as the Man Himself, or one of his trusted assistants such as Miguel make you one of the eggiest, bestest, and most flavorful omelets you've ever tasted.(Be sure to toke or tip him a buck or two for his efforts.) These delicious creations are so popular that the diners often demand that the omelet bar be kept open until well after the noon hour. Sooner or later, however, eggs give way to pasta and you can return again later for a scrumptuous plateful of linguini or penne made with the same loving care.
Even though it may not be easy, screw your courage to the sticking place, and try the buffet proper as soon as you are able. It may sound strange, given the sheer quantity of quality delectable eats available, to rave about salads, but I feel I must. Do not Miss Chef Jakes Salads: They are among the best you've ever eaten. Being a card carrying Cajun, Jake has a natural affinity for seafood, and his traditional crab and shrimp salads are stellar. But do not feel slighted if your tastebuds can't swim because the Tuscan salad, featuring Italian sausage, green and red bell peppers slathered in Italian dressing, is superb stuff as well. Also don't miss the chicken salad, with its perfectly cooked cluck sharing the bill with pecans and other goodies too tasty to mention. On this occasion, Chef was offering pale, pretty pork loin, splendid asparagus, and (I believe) broiled new potatoes as well, and I dutifully took some of each; however, I saved most of the room on my plate for the carving station. Silks usually offers fine sausage and oven roasted turkey, carved to order, but as I approached, I noticed the prime rib was prepared medium rare and decided there and then on a rather large slice. Accompanied with creamy horseradish sauce and spicy brown mustard, the rich rib meat was easily the standout of an already fabulous meal. Later I returned for two dessert delights: first-rate, crunchy pecan pie (I am a Texan, after all) and a German chocolate cake guaranteed to please the Kaiser himself.
ATMOSPHERE
Silks has a beautifully elegant informality, much like Chef Jake himself. White cloths and good silverware abound, but the atmosphere is never stuffy, and you can watch either the live racing through the massive picture windows on one side of the restaurant, or simulcast thanks to a clever little monitor thoughtfully placed at almost every table. A couple of things to keep in mind however: Silks is set up on four different levels, rather like a formal grandstand, so if you have mobility issues, you should select a table near the top. (You actually enter at the top, like a theatre or sports box, and descend to your seats.) Also, some tables are back tables, which make it slightly more difficult to view live racing, and others have no monitors; be sure to clear all that up when making reservations. Finally, there is a dress code: no shorts, holey jeans or collarless shirts. Still, it's quite informal, and an aloha (Hawaiian) shirt is just about right for dress.
SERVICE
Faith, Inga, and Anne attended to my needs beautifully on this occasion. Faith and Inga took care of my meal, while the very knowledgeable Anne took my wagers and dispensed my tickets all in stride, so I didn't have to leave my seat to place a bet. Imagine! If you're a first-timer or veteran to this or any other track, you should purchase copies of The Daily Racing Form and Lone Star Today to read up on all you need to know about the days racing. Oh, by the way, there is a per-guest charge for the table at Silks, plus the meal, plus parking, so budget yourself accordingly. (Not to mention any alcohol you may care to indulge in!) Be sure to read all about it in advance at the website: www.lonestarpark.com
POST TIME PAVILLION
Silks will be closing soon for the season, not to open again until thoroughbred season starts in early April. (Like most tracks, Lone Star only runs races approximately half the year: thoroughbreds in the spring, quarter horses in the fall.) So, if there is no live racing, and you still want good food and great horse racing action, be sure to head for Post Time Pavillion, the facility's race book. Here the action is nonstop simulcast racing from mid-morning to late nite, with a more limited but still quite tasty bill of fare in the offing. The soup-and-sandwich combo is a great bargain for lunch, but I usually get the chicken nachos: layers of beans, tomatoes, peppers, and chicken breast all covered with ooey, gooey cheese, and served with sour cream and salsa, makes for a fabulous lunch, with plenty left to snack on throughout the day. On most days, you'll have plenty of seating options, and you don't even need a dining carrel: Just grab one of the many tables, and a smiling waitress will attend to you in short order. With plenty of big-screen TV's carrying racing action from virtually every track imaginable, Post Time Pavillion is truly a punter's paradise.
OVERALL
If you've never experienced live or simulcast horse racing, do yourself a favor and seek out Lone Star Park. It's truly fun for the whole family, for all ages and levels of society, equally loved by kings and poor folks alike. And if you don't feel like splurging, come anyway: there is plenty of cheap general admission seating during racing season, plenty of concession stands, all with tasty fare, and on Friday nights, cheap beer and good live bands as well! How can you resist? Visit soon, and remember:
LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!
Thursday, October 25, 2007
Quickie Review #9: Tin Star
My lovely wife the Rock Star and I have long wanted to try Tin Star, but were confused by the name. What kind of place would this be and what food would they serve: Texan, American, Mexican? Well, after several visits to various locations, I can give you a definitive answer: Texican! Translated, that means dishes that borrow from all three cuisines, fun food for good times with a delightful, unique twist of freshness, resulting in a fine, new entry in the fast-casual arena, with new locations popping up all over like meerkats in their manor.
Just place your order at the counter in one of the earth-tone, family friendly locations, grab a beverage, brew, or margarita, and settle in to one of the booths or tables for your food to be delivered. While waiting, be sure to load up on chips and salsa at the complimentary salsa bar, with three zesty choices of dip. If you have kids, they are sure to love the Cheeseburger Tacos: soft flour tortillas filled with ground beef, cheddar cheese, lettuce, tomatoes, onion and mustard, just like your local drive-in burger, and sumptuously crunchy. Even better are the Signature Soft Tacos, in beef, pork, or chicken: the number 6 with roasted pork, honey chipotle barbecue sauce, shredded lettuce, and jack cheese and the number 1 featuring grilled steak, avocado, grilled onion and jack cheese are packed with fresh, fajita-like flavor. Other choices include a first-rate chicken fried steak, chicken scallopini, or fire grilled salmon. Brunch, lunch, and dinner are all offered and the URL is www.tinstar.us. Make plans to visit soon, and as always:
LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!
Just place your order at the counter in one of the earth-tone, family friendly locations, grab a beverage, brew, or margarita, and settle in to one of the booths or tables for your food to be delivered. While waiting, be sure to load up on chips and salsa at the complimentary salsa bar, with three zesty choices of dip. If you have kids, they are sure to love the Cheeseburger Tacos: soft flour tortillas filled with ground beef, cheddar cheese, lettuce, tomatoes, onion and mustard, just like your local drive-in burger, and sumptuously crunchy. Even better are the Signature Soft Tacos, in beef, pork, or chicken: the number 6 with roasted pork, honey chipotle barbecue sauce, shredded lettuce, and jack cheese and the number 1 featuring grilled steak, avocado, grilled onion and jack cheese are packed with fresh, fajita-like flavor. Other choices include a first-rate chicken fried steak, chicken scallopini, or fire grilled salmon. Brunch, lunch, and dinner are all offered and the URL is www.tinstar.us. Make plans to visit soon, and as always:
LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!
Saturday, October 20, 2007
Wine Corner Review #5: Becker Vineyards Texas Fume Blanc
Most people don't realize that Texas wine industry has grown so rapidly that the Lone Star State is now one of the top five producers in the whole country! Yet, even though there's a lot of quality out there, I've been faced with a pleasant but persistent dilemma: What to write about for my first review of a Texas vintage? Should it be from Fall Creek, that fabulous, value-oriented producer in tiny Tow, Texas? What about Fredericksburg winery, the undisputed king of Texas sweet wine, whose head honcho, the one-and-only Cord Switzer, is a genuine Lone Star character whose pithy sayings are the stuff of legends? In the end, I decided to go with a bottle from argueably the most award winning Texas winery of all, and, to that end, my lovely wife the Rock Star, her sister the Wild Thing, her nonstop niece Beaners, and myself gathered for an early evening tasting one recent Friday.
The robe of the Texas Fume Blanc (basically, a Fume Blanc is a Sauvignon Blanc with upwardly mobile aspirations) is the gentle gold of a Hill Country summer morning. The nose evokes honeysuckle and only the slightest touch of spice. Crisp apples and the distinct taste of ambrosia salad spread slowly across the palate, leaving a light,dry lemony finish. Beaners notes that it would be perfect for pasta and shrimp, not to mention chicken, and of course the Rock Star, being the Queen of Sauvignon Blanc, decreed that a bottle should be added to our collection immediately. You should do so yourself, either from your local wineshop, or if your state or county allows it, directly from www.beckervineyards.com. In any case, remember:
LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!
The robe of the Texas Fume Blanc (basically, a Fume Blanc is a Sauvignon Blanc with upwardly mobile aspirations) is the gentle gold of a Hill Country summer morning. The nose evokes honeysuckle and only the slightest touch of spice. Crisp apples and the distinct taste of ambrosia salad spread slowly across the palate, leaving a light,dry lemony finish. Beaners notes that it would be perfect for pasta and shrimp, not to mention chicken, and of course the Rock Star, being the Queen of Sauvignon Blanc, decreed that a bottle should be added to our collection immediately. You should do so yourself, either from your local wineshop, or if your state or county allows it, directly from www.beckervineyards.com. In any case, remember:
LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!
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